- If shrimp are frozen, thaw according to package directions, then pat dry with paper towel. In a food processor, whirl cream cheese with sour cream until smooth. Then whirl in teriyaki, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
- Spoon a little into bottom of a pretty glass serving bowl that holds at least 3 cups (750 mL). Sprinkle with a third of celery and remaining coriander, then top with a third of shrimp. Repeat layering 2 more times, finishing with shrimp. If making ahead, cover and refrigerate overnight. Great with rice crackers.
A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip.
Protein 4 g
Carbohydrates 0.9 g
Fat 4.5 g
Fibre 0.1 g
Sodium 127 mg